Twice Baked Meatloaf Stuffed Potatoes

 

 

 

So, I felt like making a meat loaf today. Just a traditional meatloaf with breadcrumbs and eggs, etc.  Maybe serve it with mashed potatoes…no wait…baked potatoes.  Oh wait… maybe I can make a meatloaf mixture and stuff the baked potatoes.  Wow that sounds good.  Sounds better than just meatloaf and baked potatoes. I could imagine all the flavors melding together and the presentation would be so much different.  So, I threw it all together and OMG it turned out better than any traditional meatloaf.  You’ve got to make this recipe my friends.  One of my many creations when I am bored and looking for something different.

Twice Baked Meatloaf Stuffed Potatoes

Potatoes:

4 large or 6 medium russet potatoes  

1/4 cup extra-virgin olive oil 

salt and freshly ground black pepper 

Rub the potatoes with olive oil and bake in the oven for one hour until soft in the center.  You can use a microwave and cook them on high for about 15 minutes or until done. Allow to cool before handling. Slice in half lengthwise.

 

 

 

 

 

 

 

 

 

 

 

 

Using a spoon hollow out the potato leaving a border around the edges. Place scooped out potato  in a large mixing bowl and set aside. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Next place some oil on a 9 x 13 baking sheet and place scooped out potatoes face down or skin side up.   

 

 

 

 

 

 

 

 

 

 

 

Drizzle with oil and then sprinkle salt on top. Place in the oven at 425 degrees for 15 minutes. You want your skins crispy.  While the skins bake, make your filling. 

 

Meatloaf Filling: 

1-pound 85/15 ground beef 

1/2 medium onion, very finely chopped 

½ cup panko breadcrumbs

Potato you scooped out before

2 eggs

2 garlic cloves, finely chopped 

1 teaspoon Italian seasoning

1 teaspoon garlic powder

½ teaspoon garlic salt

1 teaspoon paprika 

1/4 teaspoon ground cinnamon 

Salt and pepper 

1/8 teaspoon crushed red pepper flakes (optional)

1/4 cup chopped parsley 

 

In the large mixing bowl that you scooped your potatoes in, add the ground beef and all other ingredients. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mix lightly with fork until everything is well blended.  Do not over- work or it will be tough.  Just toss loosely with a fork. 

 

Remove skins from oven and place right side up. Allow to cool until they are safe to handle.  Using your hands, form meat mixture into small ovals and fill the potato skins, making a mound. 

 

 

 

 

 

 

 

Add the sauce on top and bake at 400 degrees for about 35 minutes. 

 

Sauce

1/2 cup ketchup 

¼ cup brown sugar

Chopped fresh parsley 

Mix until combined and add to top of meatloaf mixture.

 

Remove from oven and serve hot with some buttered rolls and a side veggie or salad.

 

 

 

 

 

 

 

 

 So good! 

 

 

Photography is the property of and copyrighted to Welcome Home.

Skillet Fried Boneless Skinless Chicken Breasts

 Skillet Fried Boneless Skinless Chicken Breasts

 

I only know how to make fried chicken one way…the way my Mom taught me.  She made the best fried chicken in the world!  She would buy a cut up chicken or cut one up herself and fry it in her cast iron skillet and it would come out perfectly crisp and moist every single time.  Today, I was faced with a challenge. I ordered home delivery and they delivered two of the largest boneless skinless chicken breast I have ever seen in my life.  They each weighed almost 2 pounds each.  I really wanted to fry up some chicken so what was I to do with these two giants?   Just a few tweaks to my Mom’s recipe and I had the most moist crispy chicken I could have ever hoped for.  Here’s how…

Skillet Fried Boneless Skinless Chicken Breasts  

4 boneless skinless chicken breasts

1 cup whole milk or buttermilk

1 large egg, slightly beaten

3/4 cups all-purpose flour

1/4 cup cornstarch

1 teaspoon kosher salt

1 teaspoon garlic powder

1 teaspoon black pepper

Add the cup of buttermilk to a large bowl and add chicken. Cover with plastic wrap and refrigerate for at least 5 hours. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mix together the flour, cornstarch, garlic powder, salt and pepper.  Set up a dredging station with flour mixture in one bowl and beaten egg in the other.  

Remove chicken from refrigerator. Hold up chicken and allow excess liquid to drain off before dredging.   Dredge chicken in flour first and shake off excess. Then dip in egg and then go back to flour and dredge once more.    

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Heat a large skillet on medium high heat and add about ½ cup of vegetable oil.  Allow oil to heat up as you prepare chicken for frying. When oil is hot, add chicken breasts to the pan – cook 2-3 chicken breasts at a time because you don’t want to overcrowd your skillet. 

Fry chicken breasts for about 5 minutes without moving them around. You want to develop a crispy crust on the outside of each piece.  Flip the chicken breasts over, add a tablespoon of butter to the skillet, and continue to fry the chicken over medium-high heat until all of the pieces have been browned on both sides. 

 

Now turn the heat to medium-low, cover, and cook for 25 minutes or until temperature of thickest part of chicken registers 165 degrees.  Remove the lid and increase heat back to medium high. Continue frying until chicken pieces are a deep golden brown and the juices run clear.  This should crisp up the coating again.

 

Remove the lid, and increase heat to medium-high. Continue frying until chicken pieces are a deep golden brown, and the juices run clear.  Cooking time will always depend on the thickness of the chicken breasts.  When finished transfer chicken to platter and serve.

Photography is the property of and copyrighted to Welcome